Tuna Cashew Casserole

Tuna Cashew Casserole

9 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  nativeSDgirl

“This is a tasty, fast, and easy casserole that every member of the family will love. My mom used to make this for us when we were kids.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Measure 1/2 cup of the chow mein noodles and set aside. Combine the remaining noodles, tuna, cashews, celery mushroom soup, and water in a 1 1/2 quart baking dish. Top with the 1/2 cup of noodles you set aside.
  3. Bake in the preheated oven until heated through, about 30 minutes.

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Reviews (9)

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I like this, but no one else in my family does. Oh, well, more for me! :) I add more noodles in it & on it. Also, sautee some onion with the celery Cream of celery soup works fine, too. Microwavable.



We love this....first time made as submitted. Next time made a few additions! It is great with canned chicken too. Added fine chopped onions/sliced waterchestnuts (cut in quarters) and small can of sliced mushrooms undrained instead of the water! Also have added a few frozen peas to the mix! We eat this at least once a month! Good stuff maynard!!! Thanks native SDgirl. You don't need the cashews with the chestnuts!



This brings back some memories. I remember this being served at my college cafeteria, which actually had some pretty good food. I just remember it being quite salty. I would use unsalted cashews and reduced fat and/or sodium soup.

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Amount Per Serving (4 total)

  • Calories
  • 420 cal
  • 21%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 20.8 g
  • 42%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 913 mg
  • 37%

Based on a 2,000 calorie diet



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Fern's Tuna Casserole


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